Ingredients
- 2 Tbls butter
- 1 Tbls olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 6 sprigs fresh thyme
- 1/4 cup flour
- 6 cups chicken stock
- 1 can fat free evaporated milk
- 1/2 cup half and half
- 2 small potatoes, peeled and diced
- 4-5 cups corn
- Salt and Pepper to taste
- Bacon, crumbled (optional)
- Parsley (optional)
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Corn Chowder
Time: 15 minutes prep, 25 minutes cook
Servings: 6
Directions
- In a large pot, heat the butter and olive oil over medium heat. Add the onion, garlic, and thyme and saute until soft, about 8 minutes. Add flour, and stir until is is completely mixed in. Pour in chicken stock and bring to a boil. Add milk, half and half, and the potatoes. Bring to to a rolling boil for at least 10 minutes. The potatoes should start to break down to help thicken the soup. Stir in corn. Season with salt and pepper. Cook for 10 â 15 minutes, until the corn is soft.
- Serve soup garnished with parsley and crumbled bacon.
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Summary
Thick and comforting corn chowder
